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I was wanting to know what the temperature differences were between the lower cooking grate vs the upper cooking grate? I have the 22.5 WSM. I am also thinking about putting an external temp gauge (3in river country) located on the barrel of the WSM were the lower grate is located.
My 22.5 runs about 15 degrees cooler on the bottom rack, but I use water in the pan.
As said above a multiple probe therm is the easiest way to check your own setup.
Al